Blueberry Vegan Flaxseed Muffins
Ingredients
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- Wet Ingredients:
- 2 tablespoons flaxseed meal
- 6 tablespoons water
- 3/4 cup aquafaba
- 1/2 cup soy milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 cup brown sugar
- 1/3 cup neutral oil (such as canola or vegetable)
- 1 teaspoon vanilla extract
- Add-ins:
- 1 cup fresh blueberries
Instructions
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by either greasing it lightly or lining it with paper muffin cups.
2. Prepare the Flaxseed Mixture
In a small bowl, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water. Stir well and let it sit for about 5 minutes until it becomes a gel-like consistency. This will act as your egg substitute.
3. Mix Wet Ingredients
In a large mixing bowl, whisk together the prepared flaxseed mixture, aquafaba, soy milk, apple cider vinegar, lemon juice, brown sugar, neutral oil, and vanilla extract. Ensure that the sugar is well dissolved and the mixture is smooth.
4. Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, fine sea salt, and ground cinnamon. This will ensure there are no lumps in your batter.
5. Blend Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few small lumps are okay.
6. Fold in the Blueberries
Gently fold in the fresh blueberries. Take care to distribute them evenly throughout the batter without crushing them.
7. Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
8. Bake the Muffins
Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Serve
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Preparation & Cooking Times
- Preparation Time: PT15M
15 minutes
- Cooking Time: PT25M
25 minutes
-
Total Time
PT40M
40 minutes
Type of Dish
Snack
Keywords
Vegan Muffins, Blueberry Muffins, Flaxseed Recipe, Healthy Snack, Dairy-Free Baking, Egg-Free Baked Goods, Plant-Based Muffins, Quick Snacks, Easy Baking Recipe, Blueberry Treats
Recipe Yield
Feeds 4 adults
Calories
Each muffin contains approximately 150 calories, totaling 600 calories for the entire batch if divided into 4 servings.
#VeganBaking #BlueberryMuffins #HealthySnacks #PlantBased #MuffinLovers
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